Salted rose pie

The Cake of salted roses is a delicious dish, perfect for springtime and the upcoming Mother's Day.
It is a leavened cheese that presents itself with many small roses joined together and lends itself well as an appetizer or as a substitute for bread but can also become a delicious single dish, perfect for picnic or buffet.

Everyone will detach and taste their rose with comfort. The dough of this Pan Brioche is lactose-free, having used rice milk instead of normal milk and without butter but with olive oil; in the recipe you will also find the version to do it with Bimby. For the rest stuff it as you like: with a simple pesto or tomato sauce, for example, to have a delicious substitute for bread or with cold cuts and cheeses to have a richer and taster dish. I have used capers' pâtés and almonds, cooked ham and provola sweet in slices but vok you can use tomato sauce or other types of pesto, as well as other cold cuts or cheese or create a vegetarian alternative using for example sliced zucchini... in short, try your favorite version, but never give up to amaze at the table with taste and simplicity!

INGREDIENT

• 225 g flour flour 0
• 225 gr Manitoba flour
• 1 sachet of dehydrated beer yeast * (see notes)
• 1 teaspoon of salt
• 1 teaspoon sugar
• 125 ml rice milk (or milk)
• 125 ml water
• 50 ml olive oil
• 1 egg
• pesto or pate' as you like, 200 gr cooked ham, 200 gr provoke in slices

PREPARATION

1. Dissolve the yeast with the sugar in the milk, which is slightly intimidated.
   Add the other ingredients and knead, by hand or with a planetary mixer: you will have to obtain a soft but not sticky cake. If not, add 1 tablespoon of flour (with Bimby: put the milk and water in the Bimby: 30 sec. 37 degrees vel. 1.
   Add all the other ingredients and mix: 3 minutes vel. Spiga).
2. Leave to rise in a warm place (for me oven off with light on) for about 1 hour and a half to 2 hours (until doubling).
3. After some time, take back the dough, spread it on a floured pastry board, helping you with a rolling pin and forming a large rectangle.
   Spread the cream, leaving about 2 cm from the edges and lay down the other ingredients. Rolled up on the long side to form a sausage pan. Cut it into 3/4 cm wide slices.
   Place each piece with the filling facing upwards in a round baking tray, taking care to spac the pieces apart and making a second leavening. To form a flower I recommend to put only one central piece and gradually put the others around.
4. Let it rise in a typical place for about 45 minutes or, in any case, until the individual roses stick together: bake at 180 degrees for about 30 minutes, until golden.
   Notes. You can use fresh brewer's yeast, 20 gr or even 12 gr, slightly increasing and rising times.